Difficulty:
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base:
Beef
Bread
Dairy
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Bulgarian cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Ethiopian cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Italian cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Holiday Recipes:
Christmas
Easter
Passover
Thanksgiving
Valentine's Day
Health Recipes:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Hollandaise
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
Ingredients:
1/8 salt
4 unsalted butter |
Directions: Heat the butter over very low temperature (if you have an electric stove you may want to melt the butter in a double boiler so that the temperature remains low enough) until the foaming has stopped.
While the butter heats whisk together the egg yolk, lemon, water, salt, and cayenne until well blended and the yolk begins to pale in color.
Add the egg yolk mixture to the melted butter and continue to whisk until the mixture has combined. If the mixture appears to be thickening too quickly remove it from the heat and continue to whisk. If the mixture "breaks" add a small amount if cold water and continue to whisk. As a last resort add the tiniest amount of dijion mustard and continue to whisk. When the sauce has ceased to thicken it is done.
Serve the hollandaise over eggs or vegetables immediately after it has come together.
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Cambell's mock hollandaise In saucepan, combine all ingredients. Cook over low heat just until
thickened, stirring constantly. Do not boil. Serve with cooked vegetables
or fish. Makes about 1 1/2 cups.
Hollandaise sauce Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a
heavyweight double boiler. Off the heat, put the egg yolks and cream in the
bowl or upper section of the double boiler and stir with a wire whisk
until well-blended.
The mixture should neve
Mock hollandaise sauce(low cholesterol) In small saucepan with wire whisk beat all ingredients until smooth.
Stirring constantly , cook over medium-low heat until thick (do not boil).
Serve over vegetables or fish.
Makes 1 1/2 cups
5 mg cholesterol per Tb.spoon.
Processor hollandaise sauce Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth and
uniform Variations: Mouseline sauce: As
Diet hollandaise sauce In blender, combine egg yolks, lemon juice and cayenne pepper. Mix on high
until blended. Melt Diet Parkay (in microwave if available) and add to
other ingredients in blender. Blend for a few seconds until thick.
Calories: 74 per Tablespoon. Yiel
Orange hollandaise (From "The New Basics" by Julee Rosso and Sheila Lukins. Workman;
1989)
Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup sy
Hollandaise with red and green peppers 1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min.
2.Put in cold water;take out and cut into quarters and peel of skin.
3.Puree each peppers with 1 tablespoon cream ;than mix into each one
2 eggyolk,salt and pepper with wi
Hurryup hollandaise In bowl, blend 1 envelope instant cream of chicken flavor or cream of
mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice.
Blender hollandaise Place egg yolks, salt, pepper and cream in blender, blend for a few seconds
at high speed until you have a smooth frothy mixture. Still at high speed,
start adding hot butter in a thin, steady stream, not too slowly. As you
add butter, the sauce should th
Quickie hollandaise sauce In small saucepan, heat butter with lemon juice and salt until bubbly. Add
slowly to egg yolks, beating constantly. Makes 3/4 cup.
Blender hollandaise sauterne uterne
Place egg yolks, wine and seasonings in blender. Heat butter to foaming
hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour
butter into mixture while still blending at high speed. Fold in stiffly
beaten egg whites and serve im
Lemon butter hollandaise Put lemon juice, peppercorns and mace into a small saucepan. Bring to
a boil and boil until liquid is reduced by half. In a bowl, combine
egg yolks with 1 tablespoon of butter and beat well.
Strain hot lemon liquid into butter mixture, beating
|
Loading...
|
::